Twice−fried Shredded Beef
Ingredients
- 0.8 each lb. Beef sirloin or flank steak
- 2 tbsp Dry sherry
- 2 tbsp Soy sauce
- 1 tsp Sugar
- 1 tsp Cornstarch
- 1 each Carrot
- 1 each Green bell pepper
- 2 each Ribs celery
- 1 each Onion
- 2 tbsp Rice vinegar
- 1 tbsp Soy sauce
- 2 tsp Sesame oil
- 1 tsp Sugar
- 0.5 tsp Chili oil
- 0.5 tsp Cornstarch
Instructions
- 1
Trim and discard fat from beef.
- 2
Cut beef across the grain into 1 1/2-inch matchstick pieces.
- 3
Combine marinade ingredients in a medium-size bowl.
- 4
Add beef; stir to coat.
- 5
Set aside for 30 minutes.
- 6
Cut carrot, bell pepper, and celery into 1 1/2-inch matchstick pieces.
- 7
Thinly slice onion.
- 8
Set vegetables aside separately.
- 9
Combine sauce ingredients in a small bowl and set aside.
- 10
Cooking: Set wok in a ring stand and add oil to a depth of 1 1/2 to 2 inches.
- 11
Place over high heat until oil reaches about 375 degrees F.
- 12
Add beef, half at a time, and deep fry for 1 minute until browned, turning occasionally.
- 13
Lift out and drain on paper towels; set aside.
- 14
Cook remaining beef.
- 15
Remove all but 2 Tablespoons oil from wok.
- 16
Reheat oil over high heat until hot.
- 17
Add carrot and onion; cook, stirring constantly, for 1 minute.
- 18
Add bell pepper and celery; stir-fry for 1 more minute.
- 19
Stir in sauce and beef.
- 20
Cook and toss until well mixed.